Gruyere Cheese Souffle’
Ingredients
6 tbs butter | ||
2/3 cup flour | ||
2 tsp kosher salt | ||
1/4 tsp dry mustard | ||
1 1/2 cups milk | ||
1 1/2 cups Gruyere cheese, shredded | ||
1/2 tsp Worcestershire sauce | ||
6 eggs, separated |
- Heat oven to 350 degrees.
- Grease and lightly flour a 1 1/2 quart souffle dish or casserole.
- Make a 4 inch band of double thickness aluminum foil 2 inches longer than the circumference of the dish and grease one side.
- Extend depth of dish by wrapping foil, greased side in around the top of the dish and secure foil with clear tape.
- In a large sauce pan, melt the butter, then blend in the flour, salt and mustard. Heat until bubbly.
- Add the milk and heat until the mixture is very thick and smooth, stirring constantly.
- Add the cheese and Worcestershire sauce and stir until cheese melts.
- Remove from heat, then blend in the egg yolks, one at a time, beating well after each.
- Beat egg whites until stiff peaks from, do not over beat. Fold into the cheese mixture.
- Carefully pour the mixture into the souffle dish and bake at 350 degrees for 55- 60 minutes.
- Remove foil band and serve immediately.
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